Chickpeas - Ord River

Legumes that are high in protein and also contain zinc and folate. Typically Chickpeas are grown in the Middle East, but are also widely grown in South America and Australia.

They can be used in a wide variety of different foods, including soups, stews and salads. They can also be ground into flour, and are the key ingredient in felafel and hummus.

For a quick hummus recipe, you can try this:

Ingredients:
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons tahini (sesame paste)
- 2 tablespoons lemon juice
- 1 small garlic clove, minced
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- Salt to taste
- Water, as needed

Instructions:
1. In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, and a pinch of salt.
2. Process until smooth, adding water gradually until you reach your desired consistency.
3. Taste and adjust seasoning, adding more salt or lemon juice if needed.
4. Transfer to a serving bowl, drizzle with a little extra olive oil, and serve with your favourite accompaniments like pita bread, crackers, or veggie sticks.

Nutritional Information:
(Analysis per cup 152g)
Calories: 210
Fat: 3.8g
Sodium: 322mg
Carbohydrates: 35g
Fiber: 9.6g
Sugars: 6g
Protein: 10.7g
Vitamin B6: 0.18mg
Folate: 62.3µg
Calcium: 65.4mg
Vitamin A: 33.4IU

Ingredients:
Chickpeas

Allergens:
Packaged in a facility that processes peanuts, wheat and milk products

Storage:
Store item in an airtight container in a cool dry place.

Shelf Life:
Up to 12 months if stored correctly. See label for Best Before date.